It’s almost the weekend! Anyone else as happy as I am? 🙂 Certain things at work were really annoying me today. Things like, oh I don’t know, the copier breaking AGAIN (not my fault this time), multiple computers not doing what they should have been, continuously being interrupted during my lunch break….Oh well. Taking 5 deep breaths and moving on. It is almost the weekend and all. I can get through one more day. No prob!
Here’s the recipe for Chicken Florentine, which I mentioned in my last post. I got it from the December 2009 issue of Oxygen Magazine.
* Ready in ~30 minutes
- 1 tsp Olive Oil
- 4-4 oz Boneless, Skinless Chicken Breasts
- 14 oz Can Crushed Tomatoes (I used homemade sauce)
- 1 tsp Oregano
- 1 tsp Dried Basil or 1 Tbsp Fresh Basil
- 10 oz Fresh Spinach
- 2 Tbsp Freshly Shredded Parmesan Cheese
- Sea Salt & Fresh Ground Black Pepper to Taste
- In a large skillet over medium-high heat, heat the oil and cook chicken until lightly browned on each side, approximately six minutes.
- Reduce heat to medium and stir in the tomatoes, oregano & basil; place spinach on top of the chicken and cover tightly.
- Simmer, stirring occasionally, until chicken is cooked through, approximately 15 more minutes.
- Serve topped with a little Parmesan cheese.
Nutrients Per Serving (as calculated by Oxygen Mag):
Calories: 186, Total Fat: 4g, Saturated Fat: 1g, Cholesterol: 67mg, Sodium: 336mg, Total Carbs: 9g, Dietary Fiber: 2g, Sugars: 0g, Protein: 30g, Iron: 3mg
There you have it. Easy peasy, right? You can eat this as is or serve with your choice of carb or extra veggies. I chose to pair mine with some Carba-Nada noodles. It was delish!